Dish · russian
Kotlety
Kotlety are ground meat patties bound with bread soaked in milk and egg, then pan-fried until the outside browns while the crumb keeps the inside soft rather than dense.
Where it comes from
The bread-and-milk binder stretched a limited amount of meat across a family meal, a habit that carried over from French-influenced Russian home cooking once ground meat became affordable.
What cooks argue about
The disagreement is over the bread: soaking stale white bread in milk and squeezing it into the mix for softness, versus skipping it for a firmer, meatier patty that some find drier.
Nobody has published a kotlety recipe yet. The page stays out of search until one exists, which is the rule for every thin page here.